CREME OF COCONUT CAKE – This dreamy Coconut Cream Cake is a coconut lover’s dream. A white sheet cake is baked then holes are poked all over the top forming edible bowls to collect the coconut cream to be poured on over the cake while it’s still warm. It’s frosted with whipped cream and a combination of both fresh and sweetened flaked coconut for it’s crowning glory. It’s a cake that’s almost angelic and completely irresistible for the coconut fans in your life.
CREME OF COCONUT CAKE
— 1 box yellow butter cake mix
— 14 oz (ca. 529 g) One can creme of coconut
— 14 oz (ca. 529 g) One can Eagle Brand milk
— 8 oz (ca. 302 g). Cool Whip
— 1 pkg. Frozen coconut (thawed)
Wow, what a great dessert – this will definitely become a family favorite! … So to prepare this recipe, you need first to bake yellow butter cake mix according to the package instructions in a 13×9×2 pan.
Second step : Now at this step and one time the cake is hot, you need to pierce with fork.
Step 3 : After all that, now you need to combine can of creme of coconut & can of Eagle Brand milk, then you need to pour over cake. Next, you need to cover & refrigerate.
Step 4 : Finally step, At this step and when cake is cool, you need to spread with 8 ounces (ca. 302 g) of Cool Whip & also a package of frozen coconut (thawed). Finally, store in refrigerator.!! Enjoy yummy
Source : allrecipes.com
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